07/07/2022
Pickling is a wonderful way to flavorfully preserve large amounts of mushrooms. This recipe here uses foraged “Chicken of the Woods” mushrooms but is versatile and perfectly crafted for any type of meaty mushroom. Long story short, next time you visit us at the CNY Regional Market, pick up some extra mushrooms! This recipe was shared with us by Zach from Spore to Fork. Whether you’re a forager like him or not, this recipe is for you~
Ｃａｎｎｅｄ Ｍｕｓｈｒｏｏｍｓ
𝑰𝒏𝒈𝒓𝒆𝒅𝒊𝒆𝒏𝒕𝒔
* 10 cups water
* 3 cups white wine vinegar
* 2 tbsp kosher salt
* 4 tsp sugar
* 6 bay leaves
* 4 lbs Galvin Farms Oyster Mushrooms (or other “meaty” mushrooms)
* 6 garlic scapes, trimmed into 1/3” sections or 12 cloves of garlic
* Herbs of your liking (optional)
𝑴𝒆𝒕𝒉𝒐𝒅
1. Heat first five ingredients to a boil in large stock pot
2. Add remaining ingredients and bring liquid back up to a simmer for 5 minutes
3. Separate mushrooms, garlic and herbs into 4 sterilized quart-size jars and fill with brine until 1/2” from top
4. Place lids on jars and process in hot water bath for 15 minutes. 𝘕𝘰𝘵𝘦: 𝘢𝘭𝘸𝘢𝘺𝘴 𝘶𝘴𝘦 𝘯𝘦𝘸 𝘭𝘪𝘥𝘴 𝘸𝘩𝘦𝘯 𝘤𝘢𝘯𝘯𝘪𝘯𝘨
5. Remove from bath and let sit at room temperature, ensuring each lid “pops” to create a vacuum seal.
After storage, mushrooms canned properly are shelf stable but must be refrigerated after opening. They can be eaten as is or drained and sautéed, grilled, breaded and fried.. the possibilities are endless.
